Hey, it's my first post in 2011! Aaaaand today's the first Meatless Monday of 2011! If you're not vegan or vegetarian, this is a perfect time to commit to a small change in your eating habits that will make a positive impact on your health and the health of our earth.

The inspiration for this meal came in an accidental way which, if you ask me, is the best kind of way. I reorganized my pantry the other day and found a bottle of pomegranate molasses. Score! It's such a unique ingredient that it doesn't get a lot of use and tends to get pushed to the back of the shelf, hidden behind the soy sauce and the agave nectar. I decided I ought to show this dusty little bottle some love, and let it shine in a simple recipe that would remind me how much I love the stuff--as if I could ever forget!

Tempeh & Tomatoes in Pomegranate Sauce
Yield: 2 servings

1 Tbsp olive oil
1/2 medium yellow onion, sliced 
6oz tempeh, cubed (I used an organic 5 grain version)
1 cup cherry or grape tomatoes, halved lengthwise
1/2 cup tomato sauce (or chopped roma tomatoes)
1 Tbsp pomegranate molasses
1 Tbsp soy sauce
1 Tbsp peanut butter
2 Tbsp maple syrup
1/2 cup water

In a medium skillet on low heat, cook the onions in olive oil until translucent, about 5 minutes. Turn up the heat slightly to put just a little color on the onions, about 2 minutes. Add tempeh and tomatoes, stir to coat in oil and cook an additional 4-5 minutes until the tempeh begins to brown. Add remaining ingredients, reduce heat to low, and stir gently to melt the peanut butter and combine everything thoroughly. Cook 5 minutes more, stirring occasionally, and add more water if necessary. Serve atop brown rice, quinoa, tortillas, or, in my case, some Garlic and Roasted Veggies Ravioli from Rising Moon Organics (yep, they're vegan!).